INGREDIENTS:
- 1 NaN Vegetable Mixture
- 75 g Spring onion, cut 2 inches
- 100 g Onion leeks, round thin slices
- 85 g White onion, fine julienne
- 170 g Sweet potato, soaked in water and squeeze dry
- 1 NaN Batter
- 75 g All purpose flour
- 15 g Cornstarch
- 4 g Baking powder
- 8 g Iodized salt
- 168 mL Cold water
- 1 NaN Canola oil (as needed)
- 1 NaN Dipping sauce
- 30 mL Korean soy sauce
- 20 mL Apple vinegar
- 25 g White onion, medium cube
- 1.5 g Sesame seeds
- 1/4 g Chili flakes (optional)
PROCEDURE:
1. Mix all dipping sauce ingredients in a bowl. Set aside.
2. Mix all vegetable ingredients in a bowl. Add batter ingredients and mix well using hands.
3. Preheat the pan over medium to low heat, drizzle a little oil to coat the pan.
4. Place a ladle full of vegetable mixture and flatten, add more oil until half of the pajeon is covered. Let it cook for 3 minutes or until the bottom is set and golden. Flip the pajeon to cook the other side. Remove pajeon. Let the excess oil drip and place it on a tray to cool down. Remove the oil from the pan and repeat the process until all vegetable mixture is cooked.
5. Serve with dipping sauce on the side.
